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When we lived close by, my cousin Lisa and I used to get together to make huge batches of sauerkraut together.  It was always a great big mess and great fun to work and share a meal together when we were finished.  She used to bring along a delicious (and very expensive) fermented green cabbage salsa.  I don’t remember what brand it was, only that it was so unaffordable that we decided to try and copy the recipe.  I’d say we came pretty close.

The salsa Lisa and I copied was not chunky at all, so we processed it in my Champion Juicer with the homogenizing plate.  Alternatively, you can process it in a food processor to whatever consistency you prefer.

1 head green cabbage

6 tomatillos

1/4 onion

1 – 2 jalapeno peppers, depending on personal taste

1/2 bunch cilantro

juice of 1/2 lemon

1 tablespoon salt

1 clove garlic

2 tablespoons whey

Process all the ingredients in a Champion Juicer, Vita Mix, or food processor until you reach the consistency you like.  Place the mixture in 1 – 2 quart jars (the top of the salsa should be at least 1 1/2 inches below the rim of the jar – the vegetables will expand), wipe the rims carefully so the lids fit properly, and cover tightly.  Set at room temperature to ferment for about 3 days.  Then transfer to the fridge.  Use within about 6 months.

Try this salsa with eggs and raw cheese for breakfast, on top of a green salad, in Yucatan Beef, or anywhere else you like green salsa.

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